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Sardine Puttanesca

By OcadoLife
This Sardine Puttanesca recipe from the authors of Rustle Up, Rhiannon Batten and Laura Rowe, is a twist on the classic umami-flavoured Italian dish of puttanesca, and uses sardines in place of anchovies, and fusilli in…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 120g tin sardines in oil, lightly mashed, oil reserved
  • 1 onion, finely chopped
  • 1 garlic cloves, crushed or grated
  • 2 400g tins chopped tomatoes
  • 1 pinch of caster sugar
  • 350 g of fusilli
  • 75 g of pitted black olives, halved
  • 1 tbsp of capers
  • 1 handful of of basil or curly parsley leaves (optional)
  • 0.5 tsp of chilli flakes

Method

4 steps

  1. Step 1

    Pour the oil from the sardine tin into a large, deep frying pan set over a medium heat. Add the chopped onion and cook for 8-10 mins, stirring every so often, until softened.

  2. Step 2

    Add the garlic, cook for 1 min, then add the chilli flakes, tinned tomatoes and a pinch of sugar. Fill the empty tomato tins halfway with water, swill and pour into the pan. Bring to a simmer, season, stir and leave to cook for 15 mins.

  3. Step 3

    Meanwhile, cook the fusilli pasta in a large pan of boiling salted water according to the pack instructions. Drain, reserving 50ml pasta water.

  4. Step 4

    Stir the sardines, olives and capers into the sauce. Tip in the pasta and reserved water and toss to coat. Sprinkle with basil or parsley and serve.